I won a calendar from Pillsbury, I can't remember what it was for, but it had this recipe in it.
As a Texan, I've often mentioned that we love Tex- Mex food and this recipe fits that category.
This version is also Vegetarian and I love that. No beef, no sausage, no meat! Here's my adapted recipe.
NOTE:
All of these ingredients are really a suggestion. You can add additional ingredients, omit some and even change the amounts, more or less based on personal preference.
Here's what you'll need:
A Barbecue Grill on Medium Heat
1 - 12" X 18" disposable foil pan sprayed with a vegetable cooking spray.
About 5 cups of your favorite Tortilla Chips. We all have our favorites in Texas.
1 (15oz.) can of Black Beans, drained, rinsed and mashed.
1 (4.5oz) can of Diced Green Chiles, drained.
2 tsp of Taco Seasoning Mix from a 1oz package of Old El Paso.
2 ripe Plum Tomatoes, diced.
4 Green Onions, sliced.
2 C shredded Monterey Jack or Pepper Jack Cheese.
Spread the Tortilla Chips in the pan.
In a mixing bowl:
Beans
Chiles
Taco Seasoning
Mix well.
Distribute evenly over the Taco Chips.
Sprinkle the top with the Tomatoes and Onions.
Add the Cheese on the top.
Cover with foil.
Place it on the grill with the top closed.
Grill for 8 - 10 minutes. The cheese should be completely melted.
Remove and transfer to a large serving platter or serve directly from the pan.
Enjoy!
Peace in the Kitchen!
Sunday, February 1, 2015
Baked Vegetarian Lasagna Rolls
This is a take on the traditional Lasagna. This one is vegetarian and baked in rolls.
Here's what you'll need:
Preheat the oven to 350 degrees.
2 - 9" X 13" baking dishes sprayed with a vegetable cooking spray or brushed well with vegetable oil.
The Rolls:
2 TBS Vegetable Oil
1 package of Gimme Lean Fresh Ground Sausage.
1 package of Yves Meatless Ground.
16 uncooked Lasagne Noodles
1/2 C diced Onion
3 C of Marinara Pasta Sauce, divided. (any purchased vegetarian sauce)
2- (15 oz) containers of Ricotta Cheese
1 (9 oz) box of Frozen Spinach, thawed and squeezed dry.
2 tsp dried Italian Seasoning
1 Large Egg
The Topping:
1 1/2 C Tomato Pasta Sauce, set aside
2 C shredded Mozzarella Cheese, set aside.
Cook Noodles according to package directions.
Drain and set aside laid out in a single layer.
Meatless Ground Mixture
In a large skillet on medium heat:
Sausage
Meatless Ground
Onion
Cook until browned, stirring often.
Add:
1 1/2 C Marinara Pasta Sauce
Reduce heat to low, cook uncovered for 10 minutes, stir occasionally.
Remove from heat and set aside.
Ricotta Cheese Mixture
In a mixing bowl:
Ricotta Cheese
Spinach
Italian Seasoning
Egg
Mix well with a blending fork.
Begin making the Rolls:
Lay each noodle onto a flat surface.
Evenly spread 3 TBS of the Ricotta Mixture on each Noodle, leaving 1" at one end.
Evenly spread 1/4 C of the Meatless Ground Mixture over the Ricotta.
Roll the noodles as tight as you can toward the unfilled inch at the end.
Place the rolls, seam side down, (side by side) into each of the 9" X 13" casserole dishes. There will be 2 rows of 4 in the dish.
Pour the remaining 1 1/2 C of Marinara Pasta Sauce over the tops of the rolls.
Cover with foil.
Bake 30 - 40 minutes.
Sprinkle the tops with Cheese and continue to bake uncovered for an additional 3 - 5 minutes.
Serve hot.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
2 - 9" X 13" baking dishes sprayed with a vegetable cooking spray or brushed well with vegetable oil.
The Rolls:
2 TBS Vegetable Oil
1 package of Gimme Lean Fresh Ground Sausage.
1 package of Yves Meatless Ground.
16 uncooked Lasagne Noodles
1/2 C diced Onion
3 C of Marinara Pasta Sauce, divided. (any purchased vegetarian sauce)
2- (15 oz) containers of Ricotta Cheese
1 (9 oz) box of Frozen Spinach, thawed and squeezed dry.
2 tsp dried Italian Seasoning
1 Large Egg
The Topping:
1 1/2 C Tomato Pasta Sauce, set aside
2 C shredded Mozzarella Cheese, set aside.
Cook Noodles according to package directions.
Drain and set aside laid out in a single layer.
Meatless Ground Mixture
In a large skillet on medium heat:
Sausage
Meatless Ground
Onion
Cook until browned, stirring often.
Add:
1 1/2 C Marinara Pasta Sauce
Reduce heat to low, cook uncovered for 10 minutes, stir occasionally.
Remove from heat and set aside.
Ricotta Cheese Mixture
In a mixing bowl:
Ricotta Cheese
Spinach
Italian Seasoning
Egg
Mix well with a blending fork.
Begin making the Rolls:
Lay each noodle onto a flat surface.
Evenly spread 3 TBS of the Ricotta Mixture on each Noodle, leaving 1" at one end.
Evenly spread 1/4 C of the Meatless Ground Mixture over the Ricotta.
Roll the noodles as tight as you can toward the unfilled inch at the end.
Place the rolls, seam side down, (side by side) into each of the 9" X 13" casserole dishes. There will be 2 rows of 4 in the dish.
Pour the remaining 1 1/2 C of Marinara Pasta Sauce over the tops of the rolls.
Cover with foil.
Bake 30 - 40 minutes.
Sprinkle the tops with Cheese and continue to bake uncovered for an additional 3 - 5 minutes.
Serve hot.
Enjoy!
Peace in the Kitchen!
Spinach Dip Bites from Chocolate Chocolate and More
This must be part of the "more" in this blog's title because this savory recipe looks incredible.
I simply re posted the link to the recipe so I could give it credit. I often adapt and change a recipe to make it my own, but this one deserves full credit as an original recipe. I look forward to making this.
http://chocolatechocolateandmore.com/…/12/spinach-dip-bites/
Enjoy!
Peace in the Kitchen!
Saturday, January 31, 2015
Cheesy Broccoli Casserole
I'm trying to post more savory and entree recipes. I decided to start with this casserole.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - large saucepan
1 - 3 quart casserole dish, sprayed with a vegetable cooking spray
1 can of French Fried Onions, you know the ones that we all use for that iconic All American Green Bean Casserole, divided
2- 24 oz. bags of Green Giant frozen Broccoli and Three Cheese Sauce
3 oz. Cream Cheese, cubed
1/2 C diced Red Bell Pepper.
1/2 tsp Tabasco Sauce
Reserve 1 C of the Onions and set aside.
In a large mixing bowl:
Remaining Onions
Broccoli
Cream Cheese
Bell Pepper
Tabasco
Stir to combine.
Pour into the saucepan.
Cover and cook on medium low heat for 20 minutes, stirring after 10 minutes.
Check to make sure the cheese from the broccoli has melted.
Transfer to the casserole.
Bake uncovered for 25 minutes.
Sprinkle with the remaining Onions and return to bake uncovered for 5 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees
1 - large saucepan
1 - 3 quart casserole dish, sprayed with a vegetable cooking spray
1 can of French Fried Onions, you know the ones that we all use for that iconic All American Green Bean Casserole, divided
2- 24 oz. bags of Green Giant frozen Broccoli and Three Cheese Sauce
3 oz. Cream Cheese, cubed
1/2 C diced Red Bell Pepper.
1/2 tsp Tabasco Sauce
Reserve 1 C of the Onions and set aside.
In a large mixing bowl:
Remaining Onions
Broccoli
Cream Cheese
Bell Pepper
Tabasco
Stir to combine.
Pour into the saucepan.
Cover and cook on medium low heat for 20 minutes, stirring after 10 minutes.
Check to make sure the cheese from the broccoli has melted.
Transfer to the casserole.
Bake uncovered for 25 minutes.
Sprinkle with the remaining Onions and return to bake uncovered for 5 minutes.
Enjoy!
Peace in the Kitchen!
Chili, Terry's favorite Vegetarian Chili!
I have a couple of options for Chili. Here's my favorite and the one I make when I'm craving a bowl of hot spicy vegetarian Chili.
2- (12 oz.) package of frozen Yves Vegetarian Meatless Crumbles or Helen's Kitchen Organic Meatless Italian Sausage. Thaw and sauté in 2 TBS of Vegetable Oil.
2 - 15 oz. cans of Black Beans, drained
1 - 15 oz. can of Dark Red Kidney Beans
1 - 15 oz. can of Light Red Kidney Beans
1 - 29 oz can of Diced Tomatoes with green chiles.
1 - 12 oz. Tomato Juice
2 large Vidalia Onions, diced
3 TBS Chili Powder
1 1/2 TBS Cumin
1 TBS Adobo Seasoning
Salt and Pepper to taste
Topping Options at the end of the recipe.
In a large Stock Pot or a Cast Iron Dutch Oven:
Sautéed Crumbles
All of the Beans
Tomatoes
Tomato Juice
Onion
Chili Powder
Cumin
Adobo Seasoning
Salt and Pepper to taste
Bring to a boil on medium heat, stirring often.
Cover and reduce heat to low and simmer for 1 hour, check and stir often.
Serve Hot topped with the following options:
Additional Diced Onion
Shredded Cheddar Cheese
Chopped Green Onion
Sour Cream
I happen to like a bit of all of them!
Enjoy!
Peace in the Kitchen!
2- (12 oz.) package of frozen Yves Vegetarian Meatless Crumbles or Helen's Kitchen Organic Meatless Italian Sausage. Thaw and sauté in 2 TBS of Vegetable Oil.
2 - 15 oz. cans of Black Beans, drained
1 - 15 oz. can of Dark Red Kidney Beans
1 - 15 oz. can of Light Red Kidney Beans
1 - 29 oz can of Diced Tomatoes with green chiles.
1 - 12 oz. Tomato Juice
2 large Vidalia Onions, diced
3 TBS Chili Powder
1 1/2 TBS Cumin
1 TBS Adobo Seasoning
Salt and Pepper to taste
Topping Options at the end of the recipe.
In a large Stock Pot or a Cast Iron Dutch Oven:
Sautéed Crumbles
All of the Beans
Tomatoes
Tomato Juice
Onion
Chili Powder
Cumin
Adobo Seasoning
Salt and Pepper to taste
Bring to a boil on medium heat, stirring often.
Cover and reduce heat to low and simmer for 1 hour, check and stir often.
Serve Hot topped with the following options:
Additional Diced Onion
Shredded Cheddar Cheese
Chopped Green Onion
Sour Cream
I happen to like a bit of all of them!
Enjoy!
Peace in the Kitchen!
Thursday, January 29, 2015
Fluffy Cheesecake from Woolworth
I follow many food blogs and someone posted a recipe for Woolworth's " Lemon Pie."
I was interested in the recipe but I did some research and found this in the archives of Woolworth's recipes. It was called Fluffy Cheesecake. Woolworth had a lunch counter and served some very Iconic All American Food. This was one of their desserts.
I remember going to Woolworth with my parents when I was a child. They were one of the largest chain stores in the U.S. They closed their doors in 1997 and concentrated business under another group name. In 2001 they focused on Sporting Goods and became what we know today as "Foot Locker Inc."
I'm simply reposting the recipe as I found it.
I was interested in the recipe but I did some research and found this in the archives of Woolworth's recipes. It was called Fluffy Cheesecake. Woolworth had a lunch counter and served some very Iconic All American Food. This was one of their desserts.
I remember going to Woolworth with my parents when I was a child. They were one of the largest chain stores in the U.S. They closed their doors in 1997 and concentrated business under another group name. In 2001 they focused on Sporting Goods and became what we know today as "Foot Locker Inc."
I'm simply reposting the recipe as I found it.
 |
| This is how I remember Woolworth as a child in the 50's. |
Woolworth's Fluffy Cheesecake Yield: 12 servings
1 (3-ounce) package Lemon Gelatin.
1 cup Boiling Water 8 ounces Cream Cheese 1 cup Granulated Sugar 5 tablespoons Lemon Juice 1 (12-ounce) can Evaporated Milk, well Chilled. About 8 ounces Graham Crackers, crushed. Dissolve Gelatin in Boiling Water. Let Cool until slightly Thickened.
With Electric Mixer, beat Cream Cheese, Sugar and Lemon Juice until Smooth.
Add thickened Gelatin; Beat Well.
In another Bowl, beat Evaporated Milk until Fluffy. Add Cream Cheese Mixture; beat well.
Line the bottom of a 9-by-13-inch Pan with crushed Graham Crackers.
Spoon filling into Pan, spreading evenly.
Top with more crushed Graham Crackers.
Chill until Firm.
Enjoy!
Peace in the Kitchen!
Wednesday, January 28, 2015
Hippy Wraps, reposted
I talked about posting some new savory recipes. I'm still working on the post. I decided to post this for some of my new readers, a re post of my favorite Wraps.
Summer is approaching rapidly and it makes me want to eat something lighter.
When I lived in Steamboat Springs, Colorado I ate healthier. We ate a variety of Veggie Wraps.
I've put together some of my favorites.
I should start with my Hippy Wrap.
Multiply the ingredients as needed for additional wraps.
Hippy Wrap:
1 - 10" Flour Tortilla
1 TBS Cream Cheese, softened
1 tsp Dijon Mustard
2 TBS Shredded Carrot
2 TBS Diced Green Bell Pepper
2 TBS Diced Red Onion
1/4 C Shredded Monterey Jack Cheese
1/2 Avocado, diced
Fresh Spinach Leaves
Alfalfa Sprouts
Salt & Pepper to taste
Spread Cream Cheese in the center of the Tortilla
Spread Mustard over the Cheese
Layer in order of ingredients listed
Fold Sides in and Roll from the Bottom.
Enjoy! Peace in the Kitchen
Mozzarella / Tomato / Basil Wrap:
1 - 10" Flour Tortilla
Fresh Mozzarella Cheese, thinly sliced
Tomato, thinly sliced
Fresh Basil Leaves
Salt and Pepper to taste
Olive Oil
Place a slice of Cheese in the center of the Tortilla
Place a slice of Tomato on the Cheese
Top with Fresh Basil Leaves
Drizzle with Olive Oil
Salt and Pepper to taste
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Taco Salad Wrap:
6 - 10" Flour Tortillas
1 can of Vegetarian Refried Beans, mashed in a bowl
2 tsp Olive Oil
1 Tbs Adobo Seasoning
3 Roma Tomatoes, dices
1 C Shredded Queso Quesadilla Cheese
1 C Shredded Lettuce
1 Avocado, diced
Mix together:
Beans
Olive Oil
Adobo Seasoning
Spread some Bean Mixture in the center of each Tortilla
Top with:
Lettuce
Tomato
Cheese
Avocado
Fold Sides in and Roll from the Bottom
Serve with a side of my Homemade Salsa
Enjoy!
Peace in the Kitchen!
Fresh Veggie Wrap:
8 - 10" Flour Tortillas
1 Avocado, diced
1 TBS Mayonnaise
1 tsp Adobo Seasoning
2 Tomatoes, diced
1 Cucumber, diced
1 Green Pepper, diced
1 C Shredded Cheese, your choice
Mix together in a bowl:
Avocado
Mayonnaise
Adobo Seasoning
Blend well
Spread each Tortilla with the Avocado Mixture
Mix together in another bowl:
Tomatoes
Cucumber
Bell Pepper
Cheese
Top the center of each Tortilla with some of the Mixture
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Squash & Goat Cheese Wrap:
4 - 10" Flour Tortillas
1 TBS Olive Oil
1/2 C diced Onion
2 Garlic Cloves, minced
1 tsp Cumin
1 - package of Frozen Butternut or Winter Squash, thawed and mashed
Salt and Pepper
Fresh Spinach Leaves, chopped
1 C Crumbled Goat Cheese
In a Skillet, heat the Olive Oil and Saute the Onion, Garlic and Cumin until tender.
Add Squash and mix well until the squash is heated
Season with Salt and Pepper
Spoon some of the Squash Mixture in the center of each Tortilla
Top with Cheese and Spinach
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Fruit Wrap:
Multiply ingredients as needed for additional Wraps
1 - 10" Flour Tortilla
1 TBS Cashew Butter or Almond Butter
1 TBS of your favorite Fruit Preserves
1 TBS Dried Cranberries or Blueberries
1 TBS Diced Dried Apricots
1 tsp Honey
Spread Butter in the center of the Tortilla
Top with Preserves
Sprinkle with Dried Fruits
Drizzle with Honey
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Summer is approaching rapidly and it makes me want to eat something lighter.
When I lived in Steamboat Springs, Colorado I ate healthier. We ate a variety of Veggie Wraps.
I've put together some of my favorites.
I should start with my Hippy Wrap.
Multiply the ingredients as needed for additional wraps.
Hippy Wrap:
1 - 10" Flour Tortilla
1 TBS Cream Cheese, softened
1 tsp Dijon Mustard
2 TBS Shredded Carrot
2 TBS Diced Green Bell Pepper
2 TBS Diced Red Onion
1/4 C Shredded Monterey Jack Cheese
1/2 Avocado, diced
Fresh Spinach Leaves
Alfalfa Sprouts
Salt & Pepper to taste
Spread Cream Cheese in the center of the Tortilla
Spread Mustard over the Cheese
Layer in order of ingredients listed
Fold Sides in and Roll from the Bottom.
Enjoy! Peace in the Kitchen
Mozzarella / Tomato / Basil Wrap:
1 - 10" Flour Tortilla
Fresh Mozzarella Cheese, thinly sliced
Tomato, thinly sliced
Fresh Basil Leaves
Salt and Pepper to taste
Olive Oil
Place a slice of Cheese in the center of the Tortilla
Place a slice of Tomato on the Cheese
Top with Fresh Basil Leaves
Drizzle with Olive Oil
Salt and Pepper to taste
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Taco Salad Wrap:
6 - 10" Flour Tortillas
1 can of Vegetarian Refried Beans, mashed in a bowl
2 tsp Olive Oil
1 Tbs Adobo Seasoning
3 Roma Tomatoes, dices
1 C Shredded Queso Quesadilla Cheese
1 C Shredded Lettuce
1 Avocado, diced
Mix together:
Beans
Olive Oil
Adobo Seasoning
Spread some Bean Mixture in the center of each Tortilla
Top with:
Lettuce
Tomato
Cheese
Avocado
Fold Sides in and Roll from the Bottom
Serve with a side of my Homemade Salsa
Enjoy!
Peace in the Kitchen!
Fresh Veggie Wrap:
8 - 10" Flour Tortillas
1 Avocado, diced
1 TBS Mayonnaise
1 tsp Adobo Seasoning
2 Tomatoes, diced
1 Cucumber, diced
1 Green Pepper, diced
1 C Shredded Cheese, your choice
Mix together in a bowl:
Avocado
Mayonnaise
Adobo Seasoning
Blend well
Spread each Tortilla with the Avocado Mixture
Mix together in another bowl:
Tomatoes
Cucumber
Bell Pepper
Cheese
Top the center of each Tortilla with some of the Mixture
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Squash & Goat Cheese Wrap:
4 - 10" Flour Tortillas
1 TBS Olive Oil
1/2 C diced Onion
2 Garlic Cloves, minced
1 tsp Cumin
1 - package of Frozen Butternut or Winter Squash, thawed and mashed
Salt and Pepper
Fresh Spinach Leaves, chopped
1 C Crumbled Goat Cheese
In a Skillet, heat the Olive Oil and Saute the Onion, Garlic and Cumin until tender.
Add Squash and mix well until the squash is heated
Season with Salt and Pepper
Spoon some of the Squash Mixture in the center of each Tortilla
Top with Cheese and Spinach
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
Fruit Wrap:
Multiply ingredients as needed for additional Wraps
1 - 10" Flour Tortilla
1 TBS Cashew Butter or Almond Butter
1 TBS of your favorite Fruit Preserves
1 TBS Dried Cranberries or Blueberries
1 TBS Diced Dried Apricots
1 tsp Honey
Spread Butter in the center of the Tortilla
Top with Preserves
Sprinkle with Dried Fruits
Drizzle with Honey
Fold Sides in and Roll from the Bottom
Enjoy!
Peace in the Kitchen!
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